DIRECTIONS

In a large, heavy saucepan, set over a low heat, melt bittersweet chocolate, unsweetened chocolate and butter, stirring constantly, until smooth. Remove from heat and cool until tepid, about 6 - 8 minutes. Whisk in 3/4 cup sugar and vanilla. Add the 2 eggs, one-at-a-time, beating well after each addition until mixture is smooth and glossy. Stir in the salt and the flour until just combined. Fold in the morsels and the pecans. Transfer the brownie batter to a medium bowl, cover bowl with plastic wrap or foil and refrigerate for 1 hour.

Line a large baking sheet with parchment paper.

Sprinkle 2 teaspoons of granulated sugar over a smooth, dry surface. Place 1 sheet of pastry over sugar. Using a lightly floured rolling pin, roll pastry to a 14-inch square. Leaving a one inch border on the bottom edge and on each side, spread 1/3 of brownie mixture, in a 2-inch strip over bottom edge of pastry. Fold bottom edge of pastry over brownie mixture and fold each side over brownie mixture. Starting at lower bottom edge, roll up pastry sheet, tightly, jellyroll fashion. Pinch seam to seal. Place roll, seam side down, on prepared baking sheet. Clean work surface

Sprinkle 2 teaspoons of granulated sugar over a smooth, dry surface. Place 1 sheet of remaining pastry over sugar. Using a lightly floured rolling pin, roll pastry to a 14-inch square. Leaving a one inch border on the bottom edge and on each side, spread 1/2 of remaining brownie mixture, in a 2-inch strip over bottom edge of pastry. Fold bottom edge of pastry over brownie mixture and fold each side over brownie mixture. Starting at lower bottom edge, roll up pastry sheet, tightly, jellyroll fashion. Pinch seam to seal. Place roll, seam side down, on prepared baking sheet. Clean work surface

Sprinkle 2 teaspoons of granulated sugar over a smooth, dry surface. Place remaining sheet of pastry over sugar. Using a lightly floured rolling pin, roll pastry to a 14-inch square. Leaving a one inch border on the bottom edge and on each side, spread remaining brownie mixture, in a 2-inch strip over bottom edge of pastry. Fold bottom edge of pastry over brownie mixture and fold each side over brownie mixture. Starting at lower bottom edge, roll up pastry sheet, tightly, jellyroll fashion. Pinch seam to seal. Place roll, seam side down, on prepared baking sheet.

In a small bowl combine 1 egg and cream; whisk to blend. Remove the strudel rolls, on baking sheet, from refrigerator and remove covering . Brush each roll with the egg-cream mixture.

Bake until a tester, inserted into the brownie layer, comes out with a few crumbs adhering to it and the pastry is golden brown and puffed, about 35 - 45 minutes. (If the pastry begins to brown too quickly, cover the baking sheet with a sheet of foil while the brownies finish baking.) Remove from oven, set pan with brownie strudels, on a rack and cool completely.